How much chicken do you eat? Yes, we consume a lot of chicken, but chicken done right is yummy in your tummy and this easy Oven Baked Jerk Chicken Drumsticks recipe is right on time for any and all end of summer celebrations. I only buy organic chicken because lets face it, if it’s not organic, who knows what horrible chemicals are injected into our poultry. Yes, it might cost at little bit more to buy organic chicken, but if you shop at Trader Joe’s or Costco you can buy reasonably priced organic chicken well worth the extra cost. We all struggle to find different ways to cook chicken and when done right, there’s nothing more satisfying then a delicious piece of chicken.
This Oven Baked Jerk Chicken Drumsticks recipe has all the spices and flavors of the islands with none of the hardcore labor to bring them out because it’s done in the oven instead of a pit. Traditionally a Jamaican cuisine staple, jerk chicken is most known for its combination of Scotch Bonnet peppers and ground allspice. I love Jamaica and back in my music business days I use to spend a lot time in Jamaica making reggae records. I really miss the culture and need to go back to the island soon for a visit but in the mean time, I’m celebrating Jamaican culture right here in my kitchen. If you want to make this recipe less spicy substitute jalapenos for the Scotch bonnet peppers. I’m dreaming of the Island at this very moment! Of course, this Yummy oven Baked Jerk Chicken recipe would go nicely with any of my Top 25 Salad Recipes. Don’t forget to download your copy of my new e-cookbook!
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We put together some of our tried and true favorites, including many new recipes that are not on my blog.
And don’t forget to have “A Dream”!
Ali in the Valley
Photo by: Ali
Yummy Jerk Baked Chicken…
Spicy & Yummy Oven Baked Jerk Chicken Drumsticks
5 bunches whole scallions (finely chopped)
3 large garlic cloves (minced)
3 Scotch bonnet peppers (any color, seeded and minced)
2 sprigs fresh thyme or 2 tablespoons dried
1/4 cup ground allspice
2 tablespoons freshly ground black pepper
1 1/2 tablespoons salt
1 cup water
5 pounds chicken thighs or 2 small whole chickens (cut into quarters (see note))
Combine all of the ingredients except the water and chicken in a large bowl. Mix well and add the water to form a loose paste.
Reserve 1/2 cup of the sauce for a later use. Marinate the chicken in the remaining sauce for at least 1 hour or as long as 24 hours (the longer, the better). Turn the meat several times, mixing the sauce.
Preheat your oven to 375 degrees. Spray an eight-inch square cooking dish with nonstick spray then line with chicken. Spoon more marinade over top and rub in as best you can.
Bake chicken for 45 minutes, or until juice runs clear.